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5 votes | 19996 views

This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.

Prep time:
Cook time:
Servings: 6


Cost per serving $1.06 view details


  1. Melt butter over medium heat, brown (very light brown) pine nuts in butter. Add rice and cook for 2-3 minutes, stirring frequently until rice is transparent. Add tomatoes and juice, broth, mint, allspice, salt and pepper. Bring to boil, cover and simmer 15 minutes. Remove lid, cover with clean dishtowel, replace lid. Let stand in warm place for 10 minutes. Fluff with fork.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 136g
Recipe makes 6 servings
Calories 219  
Calories from Fat 94 43%
Total Fat 10.89g 14%
Saturated Fat 5.14g 21%
Trans Fat 0.0g  
Cholesterol 20mg 7%
Sodium 724mg 30%
Potassium 127mg 4%
Total Carbs 27.4g 7%
Dietary Fiber 0.9g 3%
Sugars 1.45g 1%
Protein 3.15g 5%



  • Mihir Shah
    February 26, 2008
    This was great - served it with fish and it worked really well. The mint is unique and just great in this. Thanks so much for sharing, Mary.
    I've cooked/tasted this recipe!
    • Michael Chen
      February 27, 2008
      Very good. Mihir made this for us and I would definitely do for friends/family.
      I've cooked/tasted this recipe!
      • Lyndsey
        February 27, 2008
        This was so delicious! I really liked the added texture from the pine nuts. I look forward to making it myself sometime.


        • John Spottiswood
          February 7, 2008
          This looks really good, Mary. We are definitely going to try it and review it!

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